[Beet and Cabbage Borscht]
Source: Bon Appétit
Check for alternative ideas for this recipe:
http://www.epicurious.com/recipes/food/reviews/Beet-and-Cabbage-Borscht-5109
Ingredients
- 3 tablespoons olive oil
- ¾ lbs. russet potatoes, peeled, chopped
- 2 ½ cups chopped green cabbage (about 1/4 of small head)
- 1 large onion, chopped
- 8 cups (or more) canned vegetable broth
- 6 2-inch-diameter beets, peeled, chopped
- 1 cup drained canned chopped tomatoes
- 1 tablespoon fresh lemon juice
- Low-fat sour cream
- Chopped fresh parsley
- Lemon wedges
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Directions
1. Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. |
2. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. |
3. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately. |
4. http://www.epicurious.com/recipes/food/reviews/Beet-and-Cabbage-Borscht-5109 |
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